noelbynature started this blog as a Singaporean student on a tight budget hoping to chronicle his overseas culinary experience while getting away with the finer things in life. Then it expanded to a circle of Singaporean and Malaysian friends who were studying in Melbourne, Australia. Now, we've grown to be a community of international students living abroad. These are our recipes and we hope you like them.
We still would rather not eat indomee every day.

2. Finely chop the onions and garlic. In a large frying pan heat the oil, add the onions and garlic and fry for 2-3 minutes.

3. Add the saffron, then half of the wine and finally add the Mascarpone cheese. Simmer gently for a few minutes, add the remaining wine, prawns and dill. Season to taste with salt and pepper and add fish sauce and light soy sauce if you like.

Tuesday, June 19, 2007

When I was studying in Melbourne, I was always amused by the existence of the "exotic" "Asian" dish called "Singapore Noodles". Anyone from Singapore would tell you - there's no such thing. Although, there is something called Hokkien Mee which is made in Singapore, and very much unlike the 'usual' Hokkien Mee made with dark sauce, and that's another story altogether. I've come to realise though, that the so-called "Singapore Noodles" is modelled after Punggol Mee Goreng.

Punggol (now known as Sengkang) is an area in northeast Singapore near the sea shore that was known for its fresh seafood. Mee Goreng, of course, means the fried noodles of the mamak variety. Thus, Punggol Mee Goreng, or "Singapore Noodles" is something akin to Indian-style fried noodles with seafood.

Talk about mixed up! So I present to you my humble attempt at Singapore Noodles, or Punggol Mee Goreng:

What you need:1 packet of yellow Hokkien noodles (should be 1 kg, and make sure you loosen them first)3 eggs3 tbsp oil1/2 cup fish stock

1. In a large wok, heat oil and fry eggs until lightly scrambled.2. Add noodles and mix well with egg. Pour in fish stock and let noodles absorb the flavour.3. Mix the sauce paste into the noodles, stir well4. Finally, mix in the seafood, beancurd puffs and veges. Serves 5.

Tuesday, June 05, 2007

I've been experimenting with wasabi powder of late, especially since I discovered wasabi peanuts as a snack. So for may packed lunch this week I decided to experiment a little bit more with all the hot stuff in the kitchen to create the Chicken That Exploded My Nose.

1. Create a marinade using the mustard, wasabi and chilli powder to marinade the chicken with. Leave in fridge for a couple of hours.2. Coat strips with breadcrumbs and deep fry until golden brown.3. ALTERNATIVELY, coat breadcrumbs, spray with oil and bake for 20 min.

The picture you see is the fried version. Unfortunately, it didn't explode my nose as expected and was VERY much less spicier than I intended it to be. So I decided to make a dipping sauce to go with it.